1/2cupprovolone cheese, cut into small pieces*see notes
1tsp salt*or more to taste
pepper to taste
Peel and slice your potatoes so they are really thin (see photo above in blog post and tips on slicing). Set potatoes aside while you make your sauce. Tip: you can have your potatoes sit in water so they won't turn brown while you are making your sauce. Make sure to pat them dry the best you can so the sauce will cover them better.
Preheat your oven to 375° Grease a 9x13 baking dish.
In a large saucepan over medium heat, melt your butter and add your flour and minced onions. Whisk the flour, onions and butter together (it should almost be like a paste) and let it cook for about 1 to 2 minutes, or until bubbly and fragrant.
Add your half and half and whisk it well.
Add your sour cream and mix it well. The sauce should thicken.
Add your cheeses and whisk/mix well, until cheeses are melted.
Season cheesy sauce with your garlic powder, onion powder, salt and pepper. Adjust taste to your liking. NOTE: The taste will not be as strong once it is added to the potatoes as the potatoes will cut down a bit on the flavor. I like to season mine a bit over what I would consider "normal" so it has a good taste/ flavor one it is added to the potatoes.
Add your sliced potatoes to the creamy cheesy sauce mix them well, making sure all of the potatoes are covered.
Pour the cheesy potatoes into your greased 9x13 baking dish.
Make your crunchy topping by melting butter in a bowl and then adding your cornflake crumbs to the butter. Mix well. Sprinkle/spread over top of the scalloped potatoes.
Cover the potato dish with foil for baking.
Bake for 1 to 1 1/2 hours or until they are done to your liking and potatoes are soft and tender. Cooking times will vary depending on how thin your potatoes are, how your oven cooks and how you like your potatoes.
Remove the foil for the last 10 minutes of baking time so the crispy topping can brown.
Remove from the oven after your potatoes are done and your topping is browned.
Serve while hot.
I use provolone cheeses and I use about 3 for 1/2 cup. I chop the cheese into little bits and add it to the sauce. You can have your cheese and deli counter cut you a block of provolone cheese and grate it but the slices work just fine!
Nutrition information is automatically calculated and should only be used as an approximation.